Discovering Singapore 2022

Food Singapore cuisines perfectly combine the characteristic elements of local culinary culture in Singapore, including the rich food culture of some ethnic groups. Meanwhile, distinctive features from the cuisines of Chinese, Indians, Malays, and some western countries have profound effects on the food culture in Singapore. The diverse culture and rich history make Singapore proud of its cuisine. Local people in Singapore are fond of spicy food, so that you can find a lot of food in the restaurants that are hot and spicy. When Singaporeans eat, no matter what they eat, they must accompany a dish of soaked chili to dipping their vegetables. The so-called soaked chili means dried chili soaked in soy sauce. The habit of eating spicy food is said to be influenced by Malaysians and Indians, because most of their food are mainly spicy. And the other reason is that local people believe chili can burn off excess fat, so that they can keep healthy by eating spicy food. Typical Dishes Proudly originated in Singapore, chilli crab gets its delectable flavours from a combination of chilli sauce, tomato paste, sambal and egg, along with tweaks and variations across the many seafood restaurants that serve it. Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. Go straight to MICHELIN Plate recognised Roland Seafood, a second-generation restaurant in the eastern part of Singapore, where founder Madam Cher Yam Tian is said to be the creator of the dish in the 1950s, and her son Roland currently holds the secret recipe that envelops Sri Lankan crab cooked to red-hued perfection.

Fried Chinese buns called “mantou” is often eaten with chilli crab. A favourite way of eating is to sop up the spicy, sweet and sour gravy with the bun. The top restaurants recommended by Michelin inspectors can be found on the Michelin website.

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Discovering Singapore 2022